Coq au Vin (The Best)
Coq au Vin (The Best)
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Coq au Vin (The Best)

30 MIN
1 H 30 MIN
12 H



  1. In a glass dish or a large sealable plastic bag, combine the chicken pieces, wine and herbs. Cover the dish or seal the bag. Refrigerate for 12 hours or overnight, turning the chicken once or twice. Remove the chicken and pat dry, keeping the marinade. Discard the herbs.
  2. In a large non-stick skillet over medium-high heat, brown the chicken in 2 tbsp of the butter. Season with salt and pepper. Set aside on a large plate.
  3. In a large pot or Dutch oven over medium heat, brown the bacon in 1 tbsp of the butter. Add the onion and garlic, and cook for 2 minutes. Add the tomato paste and cook for 1 minute. Deglaze with the Cognac. Add the broth and reserved red wine marinade. Let the sauce reduce by one-third. Add the chicken and bay leaf. Cover and let simmer for 1 hour over medium-low heat or until the meat easily detaches from the bone.
  4. In a small bowl, combine 2 tbsp of the butter and the flour until smooth. Set aside.
  5. In the same skillet used to brown the chicken, over medium-high heat, brown the mushrooms and pearl onions in the remaining butter. Season with salt and pepper. Set aside.
  6. With a slotted spoon, remove the chicken and bacon from the sauce. Set aside on a large plate. Bring the sauce to a boil over medium heat. Stir in the butter-flour mixture with a whisk until the sauce has thickened. Return the chicken and bacon to the sauce. Add the reserved mushrooms and pearl onions, and let simmer for 5 minutes. Adjust the seasoning. Sprinkle with the parsley.


  1. Love this recipe! So delicious. First time I made it was perfect...second time it seems like the gravy split. Any thoughts as to why or how I could fix it? Help please!!!

  2. Fantastic recipe! Made it twice for a dinner party and it was a hit! The first time I followed it exactly, the second time I used chicken drumsticks (skin on) and boneless, skinless thighs and breasts instead of a whole bone-in chicken parts. I also added more pear onions and mushrooms. Both times it turned out fantastic, loved the extra veg and boneless chicken pieces without sacrificing flavour. Served with rich mashed potatoes, french beans and buttered leeks. Delicious!

  3. Can I make this the day ahead?

  4. So delicious!!!! Well with the effort.

  5. This was absolutely delicious! I have to admit, I didn't add the bacon or Cognac (I don't eat nitrates,I didn't have Cognac) and it still turned yummy!

  6. I’ve made a few variations of this but this was truly the best, rich delicious gravy with tender chicken, mushrooms and pearl onions. It doesn’t t get any better for a cold winters night.

  7. Beaucoup de travail mais un chef d'oeuvre culinaire

  8. great recipe

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.